Glazed Radishes Food

GLAZED RADISHES

Steps:

• Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. Add a slab of butter and a hearty pinch of salt and sugar, bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.

GLAZED RADISHES

Steps:

• Trim 3 large bunches radishes. Transfer to a skillet and add 1/4 cup water, 1 tablespoon each butter and sugar, and 1 teaspoon salt. Cover, bring to a boil and cook until almost tender, about 4 minutes. Uncover and cook until the liquid evaporates and the radishes are glazed, 4 to 5 more minutes.
• Serves: 3; Calories: 51 ;Total Fat: 4 grams; Saturated Fat: 2.5 grams; Protein: 0 grams; Total carbohydrates: 5 grams; Sugar: 4 grams; Fiber: 1 gram; Cholesterol: 10 milligrams; Sodium: 815 milligrams

SPRINGTIME GLAZED VEGGIES

Steps:

• Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
• Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
• Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.

GLAZED RADISHES

Steps:

• Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.

GLAZED RADISHES

Steps:

• Cut large radishes in half; leave small ones whole.
• In a 12 inch skillet, combine radishes, butter, sugar, vinegar, 1 tsp salt, 1/4 tsp pepper and 1 1/2 cups water.
• Bring to a boil over high heat; cook, stirring occasionally until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes.
• Serve.

GLAZED RADISHES

Steps:

• Cut the greens off about 1/4 inch above where they join the radishes, leaving a tiny decorative piece of green attached to each radish. Trim off the root tips. Put the radishes in a saute pan just large enough to hold them in a single layer and pour over enough broth or water, about 1 cup, to come halfway up the sides of the radishes. Add the butter to the pan and sprinkle over sugar and salt. Bring to a simmer over high heat, turn down the heat to medium, and place a sheet of aluminum foil or wax paper loosely over the radishes. Simmer for about 15 minutes, or until the radishes can be poked through with a skewer or paring knife but still offer some resistance. If they are done but there is still liquid in the pan, remove foil or paper and turn the heat up high to quickly evaporate the liquid. When all the liquid has evaporated and the radishes start to brown on 1 side, toss them, or very gently stir until they are lightly browned on all sides and a thin layer of caramelized sugar has attached to the bottom of the pan. Pour about 2 tablespoons water into the pan and quickly toss or stir the radishes over high heat to dissolve the sugar caramelized on the bottom of the pan and get it to coat the radishes in an even layer. When the water has evaporated, grind over some pepper and serve immediately.

HASSELBACK RADISHES WITH MISO DRESSING

Steps:

• Trim 2 bunches radishes, then slice as directed (see below). Place in a 9-by-13-inch baking dish and drizzle with 4 teaspoons toasted sesame oil. Season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Roast at 425 degrees F until tender, 35 to 40 minutes. Whisk 2 tablespoons vegetable oil with 1 tablespoon mirin, 2 teaspoons each white miso paste and lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Drizzle over the radishes and top with sesame seeds and sliced scallions.
• Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, skip this step.)
• Position the vegetable cut-side down between the handles of two wooden spoons.
• Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don¿t cut all the way through the vegetable.

HONEY GLAZED RADISHES AND TURNIPS

Steps:

• Melt butter in skillet over medium high heat.
• Add shallot and cook for 2 minutes.
• Add radishes and turnips, stir.
• Stir in water, broth, honey, salt and pepper.
• Reduce heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook 7 - 10 additional minutes, until most of the liquid has evaporated and veggies are "glazed".
• Remove from heat and stir in diced herbs.
• Garnish with mint leaves.

BRAISED RADISHES

Steps:

• Wash and trim radishes, if large cut them in half.
• Add radishes to a deep pan, add enough water to cover them.
• Add the butter, olive oil, sugar and salt.
• Cover and bring to a boil.
• Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
• If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
• Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

GLAZED RADISHES

Steps:

• In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.